email this pageIngredients
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon powdered mustard
2 cups lower-sodium chicken or vegetable broth
¾ cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1½ cups dry lentils, rinsed
½ teaspoon salt
Pepper to taste
Instructions
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon powdered mustard
2 cups lower-sodium chicken or vegetable broth
¾ cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1½ cups dry lentils, rinsed
½ teaspoon salt
Pepper to taste
1. Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté about 3 minutes. Add garlic, chili powder and powdered mustard. Sauté about 1 minute or until fragrant.
2. Add broth, tomato sauce, vinegar, mustard, honey and lentils. Stir well and bring to a boil. Reduce heat to low, cover, and simmer about 30 minutes or until lentils are tender but intact. If lentils are not tender, add ¼ cup water and simmer for 5 minutes longer. Season with salt and pepper. Serves 8.
Recipe by Cheryl Forberg, "Relish the Healthy Table," May 2006.
Nutritional Information
2. Add broth, tomato sauce, vinegar, mustard, honey and lentils. Stir well and bring to a boil. Reduce heat to low, cover, and simmer about 30 minutes or until lentils are tender but intact. If lentils are not tender, add ¼ cup water and simmer for 5 minutes longer. Season with salt and pepper. Serves 8.
Recipe by Cheryl Forberg, "Relish the Healthy Table," May 2006.
Per serving: 220 calories, 2g fat, 12g prot., 33g carbs., 6g fiber, 330mg sodium.
